Preheat the oven to 200 degrees.
Divide the cauliflower and broccoli into roses about 2 cm in diameter and place in a large enough bowl. Sprinkle with the coriander seeds. Grind the garlic with the salt (I) in a mortar to a paste. Work in the oil, then pour the mixture over the cauliflower and broccoli. Mix with your hands so that the vegetables are well coated with the oily amount as well as the cilantro. Arrange the vegetables on the fat pan or in a shallow ovenproof dish and season with salt and pepper.
Cook 25-half hour (chopstick test) and bring to table on the spot.
Recipe)
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